Description
A delicious creamy casserole with chicken, rice, and vegetables.
Ingredients
Scale
- 3 (10 ounce) cans condensed cream of chicken soup
- 1 cup chicken broth
- 2 cups uncooked Minute Rice
- 2 cups cooked chicken (shredded or chopped)
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Pepper (to taste)
- 1/2 cup chopped scallions
- 3 cups grated cheddar (divided)
Instructions
- Preheat your oven to 375F and move the rack to the middle position.
- Add the cream of chicken soup and chicken broth to a bowl and stir together until combined.
- Grease a 9×13 casserole dish (I use Pam cooking spray).
- To the casserole dish, add the rice, chicken, veggies, garlic powder, onion powder, Italian seasoning, pepper, scallions, and one cup of the cheddar.
- Pour the soup/broth mixture into the casserole dish, toss until everything is coated thoroughly, and smooth in an even layer.
- Cover the casserole dish tightly with foil or the lid it came with (important so the rice cooks properly!). Bake for 45 minutes.
- Take the casserole dish out of the oven, carefully remove the foil, and top with the remaining cheese. Return to the oven and bake uncovered for another 10-15 minutes or until the cheese is nicely melted and the rice is soft and creamy.
Notes
- For best results, use minute rice as specified.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg